Saturday, May 14, 2011

Mostly Plants in a Hurry: Egg Sandwich with Leafy Greens

The basic idea here is to take something oniony, something green, and a bit of a fresh herb and let them play nicely in a pan together with a couple of eggs. Dinner in ten minutes, but all leafy and fresh and flavorful. (Unlike the TV dinners that I catch myself missing once every few months when I'm mournfully wandering about our whole-foodified kitchen late at night looking for something quick and easy to make.)

Ingredients, per sandwich
Olive oil
1-2 shallots, quartered lengthwise and sliced
1 cup frozen organic cut leaf spinach
1 cup sliced mystery greens from your CSA box
Couple pinches fresh chopped oregano
2 pastured eggs
Salt and freshly ground black pepper
Ñora pepper
2 slices multigrain, not-too-many ingredient bread, toasted*

Heat a glug of olive oil in a nonstick pan over medium heat. When hot, add the shallot and a pinch of salt and saute until lightly golden. Add the frozen spinach and continue to cook, stirring, until it thaws in the pan, then add the fresh leafy greens and saute until tender (a minute or two for baby greens; longer for something like chard or big mustard greens which might need to be covered for a bit of quick steaming to cook through).**

Add the oregano, stir a couple times, then turn the heat down to medium low. Crack the eggs into the pan, let sit for 10-20 seconds, and then slowly stir into the greens, breaking first one yolk, waiting a moment, then breaking the other. Sprinkle with a pinch more salt, some black pepper, and a bit of ñora pepper if you have it. Stir or flip the eggs a few times until cooked through, then turn off the heat.

Drizzle each piece of toast very lightly with olive oil, and serve with the eggs sandwiched in between.

*Finding good sandwich bread without a mile long, super-processed ingredient list can be surprisingly difficult. If you live in the Sacramento area, our current favorite is Grateful Bread Company's Woodstock bread (available at places like Taylor's and the Co-op). Or, head to your local bakery and pick up something fresh.

**Note that the secret to this recipe is all in getting enough flavor from the shallot and the greens. If you use a yellow onion instead of shallot, use about half an onion per sandwich, slice into half or quarter rings, and make sure you give it time to lightly brown in the pan before adding anything else (onions release more liquid than shallots, too, so you might wait on the pinch of salt until they've already browned). And make sure there's more greens than seems like adding more egg would make it richer, but it's actually much more flavorful with lots of greens and only one egg than it is with mostly egg and a little green.


  1. This sounds wonderful! I'm curious why you chose frozen over fresh spinach, or just more of the other fresh greens? Or is your point that you can use whatever greens you have on hand?

  2. Definitely the second one -- it was toward the end of the week, and all we had left in the fridge was a few extra leaves of a mystery vegetable. I've been surprised at how good frozen spinach can be when you find the right brand (we've been using Woodstock Farms organic cut leaf) and then either zap it in the microwave for a couple minutes and drain well before cooking, or pour it straight out of the bag when using just a little to augment fresh greens.

    If you substitute fresh greens for the frozen spinach, just make sure to increase the quantity (since the fresh greens will cook down quite a bit) and let any excess liquid steam off before you add the eggs (if the veggies are too wet, the eggs will get soggy).